"Angel Biscuits"
Serves: 15
Makes 30 to 40 biscuits
1 package active dry yeast
2 tablespoons warm water
5 cups self-rising flour
1/4 cup sugar
1/2 teaspoon baking soda
1 cup vegetable shortening
2 cups buttermilk
1 stick melted margarine
Grease two pans with melted margarine. Dissolve yeast in wam water and set aside. Stir flour, sugar and baking soda together. Cut in Shortening until the size of peas. Mis buttermilk with yeast-water. Add to flour mixture, Stir with fork until moistened. Roll out 1/2 inch thick on floured surface. Cut with a 2 inch cutter. Place close together on buttered pans. Cover with a damp cloth and allow to rise one hour (dough will not be doubled in size). Bake in preheated 400°F oven for 15 to 20 minutes
for 15 to 20 minutes, or until browned. Brush tops with melted butter or margarine. Serve while hot.
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